Emily Blunt's roasted potatoes
- Yield:3 roasted potatoes
- Time:1 hr, 15 mins show details
How Emily Blunt Gets Her Potatoes So Crispy
In Britain, these are sometimes referred to as “crispy roasties.” They’re often served as part of a holiday or Sunday roast dinner alongside carrots, peas, Yorkshire pudding, and a meat or poultry roast of some sort. But the potatoes are far too tasty to reserve for just one night per week or for special occasions. And the great news is, this Blunt family staple is simple enough to execute any time.
The three-ingredient potatoes have been a hit with fans, who declare the finished product “to die for” and “outstandingly delicious” since the recipe first debuted. However, the side dish flew under the radar until two game-changing events made it one of the more popular potato recipes in recent memory.
Buzz started to build—okay, skyrocket—in May 2020, when Garten was testing and perfecting recipes for her cookbook Modern Comfort Food. To tease the book’s fall release, the celebrity chef, author, and entertaining extraordinaire shared a photo of Emily’s English Roasted Potatoes in her Instagram feed.
Ingredients
- Kosher salt
- 3 poundslarge Yukon Gold potatoes, peeled and halved
- ½ cupvegetable oil, bacon fat, duck fat, or goose fat
- 1½to 2 teaspoons coarse sea salt or fleur de sel
- Fresh parsley, minced
Preparation
Preheat the oven to 425 degrees F.
Bring a large pot of water with 2 tablespoons of kosher salt to a boil.
- 8 mins
Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes.
Place a colander in the bottom of your sink and drain the potatoes.
Place the potatoes back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. (This is “the workout part,” Blunt laughs. “You get a facial, get a workout… if you rough up the edges, once you roast them, it just gives a really nice crispy” texture.”)
- 15 mins
Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (Blunt’s mom never did this, but she takes one more step to ensure the spuds dry off so each piece can form a “fantastic crust,” she explains. They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
- 7 mins
Pour the oil onto a baking dish or another rimmed sheet pan. Tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot.
Use a pair of heat-safe tongs or a large metal spatula to transfer the potatoes carefully into the oil, and toss them lightly to coat each potato with the hot oil.
Lower the oven temperature to 350 degrees F.
- 45 mins
Roast for 45 minutes to one hour, using tongs to turn the potatoes every 15 minutes, until very browned and crisp on the outside and tender and creamy inside.
Transfer to a serving platter, sprinkle generously with the sea salt and fresh parsley, to taste, and serve hot.
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